How to Make CLASSIC Strawberry Pie

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CLASSIC Strawberry Pie

Ingredients
For the crust:
* 3 cups all purpose flour
* 2 tablespoons granulated sugar
* 1 teaspoon salt
* 1 cup cold unsalted butter, cut into small chunks
* 1/2 teaspoon lemon juice
* 6-7 tablespoons ice cold water
For the filling
* 5 cups sliced fresh strawberries
* 4 tablespoons cornstarch
* 3/4 cups granulated sugar
* 1 pinch salt
* a splash of lemon juice
For finishing:
* 1 egg
* 1 tablespoon water
* 1-2 tablespoons coarse sugar

Instructions
For the crust:
* Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
* Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
* Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water.If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
* Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
For the filling:
* Add the sliced strawberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
* Set the filling aside while you prepare the crust for baking.
Assembly:
* Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)

For the rest of the instructions check out the full printable recipe here:

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